Heat 1 cup of the sugar with the water until dissolved, then boil until the syrup will fall into a long thread from a spoon (230°F if you are using a candy thermometer).
Beat the egg yolks lightly with a fork in the top of a double boiler or bowl set over a pan of hot water. Add the hot syrup very slowly, stirring constantly with a wooden spoon. Cook in the top of the double boiler for 4-5 minutes, stirring frequently, until the sauce has the consistency of thin mayonnaise.
Whip the cream and fold in the remaining sugar. Crush the raspberries with a fork and mix with the cream. Combine the two mixtures, folding together thoroughly.
Choose a soufflé dish or other round, deep serving dish that is a little too small for the amount of mixture. Line the sides of the dish with a piece of wax paper that comes ¾ in above the rim. Fill the dish with the mixture and place in the coldest part of the refrigerator to set.
Before serving, trim off the paper rim and the dessert will look like a hot baked soufflé. Serve immediately.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.